"It's no secret that I love to cook chicken thighs. They are richer in flavor than chicken breasts, plus they are less expensive. Myriads of flavor enhancements can showcase the bird. Citrus is a favorite, especially tangerine or other varieties of mandarins. To make this delicious tangerine-spiked chicken dish, you can use the minced zest, but I prefer to use the finely chopped peel of 2 thin-skinned tangerines, or other mandarins, such as Cuties or Halo brands."
"Combine juice, peel or zest, soy sauce, honey, garlic, ginger, sesame oil, cinnamon and pepper in a small bowl; whisk to dissolve honey. Pour into large zipper-style bag. Add chicken. Seal and refrigerate 4 to 6 hours, turning bag several times to redistribute marinade. Preheat oven to 475 degrees. Line a roasting pan (9-by-13-inch) with aluminum foil. Remove chicken from bag and place in a single layer on prepared pan."
Boned, skin-on chicken thighs are marinated in tangerine juice and finely chopped peel or minced zest combined with soy sauce, honey, garlic, ginger, toasted sesame oil, ground cinnamon, and black pepper. The meat is refrigerated in the marinade for 4 to 6 hours to absorb flavor. The marinade is then reduced on the stove to form a glaze, poured over the chicken, and the thighs are baked at 475°F for 45 minutes. The recipe yields six servings and is garnished with toasted sesame seeds. Bone removal and trimming of excess skin are recommended for even cooking and presentation.
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